- Serves: 14
- Prep Time: 30 min
- Cooking: 7 min
The famous tandoor bread of North India. Looking for Naan Recipes?
- In a large bowl, dissolve yeast
in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk,
egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a
lightly floured surface, or until smooth. Place dough in a well oiled bowl,
cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the
dough has doubled in volume.
- Punch down dough, and knead in garlic.
Pinch off small handfuls of dough about the size of a golf ball. Roll into
balls, and place on a tray. Cover with a cloth, and allow to rise until doubled
in size, about 30 minutes. Make in tandoor.
- If you're using BBQ, during the
second rising, preheat barbecue to high heat.
- At barbecue side, roll one ball
of dough out into a thin circle. Lightly oil barbecue cooking grate. Place
dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly
browned. Brush uncooked side with butter, and turn over. Brush cooked side with
butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue,
and continue the process until all the naan has been prepared.
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